Chestnut Free Beet & Beef Borscht
Few soups hit as deep as a slow-simmered borscht, and this beef-and-beet version is the kind of bowl that warms you from the inside out. Tender chunks of seared chuck, earthy grated beets, sweet carrots, and silky cabbage all come together in a rich bone broth that builds serious flavor over a long, gentle simmer. The apple cider vinegar brightens everything at the end, and a handful of fresh dill or parsley on top makes it feel genuinely restaurant-worthy. Coconut oil stands in for butter as the cooking fat, and every single ingredient here is straightforward and whole — no hidden fillers, no processed additions, nothing to second-guess at the label. That makes this a great pick for anyone navigating tree nut sensitivities, since so many packaged soups and broths can carry unexpected risks. Searing the beef in batches before building the broth is the move that takes this from good to deeply savory, so don't skip that step. It's a big, beautiful pot of comfort food that earns its place on a regular weeknight rotation.
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Learn more →Ingredients
6 servings
For the soup
- 1.5 lb beef chuck, cut into 1-inch cubes
- 2 tbsp coconut oil
- 1 tsp fine sea salt, divided, plus more to taste
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 lb beets (about 3 medium), peeled and coarsely grated
- 2 medium carrots, peeled and cut into ¼-inch rounds
- 2 stalks celery, thinly sliced
- 3 cups green cabbage, thinly shredded
- 6 cups bone broth (homemade or aip-compliant brand)
- 2 tbsp apple cider vinegar
- 1 tsp turmeric
- ½ tsp ground ginger
- 2 bay leaves
For serving
- 2 tbsp fresh dill, roughly chopped (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large 6-quart Dutch oven over medium-high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deeply browned on at least two faces. Transfer the seared beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion and celery to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it does not brown.
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